- Unsoaked Rajma: 2 cups
- Water: 1.5 cups
- Oil : few drops
- Ghee: 2 tbsp
- Chopped ginger and garlic: 2 tsp
- Chopped onion: 2
- Slit green chillies: 2
- Hing: 1 tsp
- Red chilli powder: 2 tsp
- Salt: to taste
- coriander powder: 2 tsp
- Water: to deglaze
- Tomato puree: 1 cup
- Butter: ¼ cup
- Chopped coriander: handful
- Ginger juliennes: for garnish
Add unsoaked rajma into a pressure cooker, with some water and a few drops of oil. Cover and cook the rajma on level 2 for 1 hour. Once cooked, release the pressure, open the lid and set them aside to cool.
- In a trivantage kadai, add some ghee with chopped ginger and garlic, chopped onions, slit green chillies and dry spice powders. Add a little water and mix everything together.
- Add tomato puree to the kadai, mix it up and finally add cooked rajma. Add a cup of water and some yellow butter. Let the mixture reduce for 5 minutes.
- Serve the rajma hot and garnish with some chopped coriander and ginger juliennes.
Rajma is usually accompanied with rice but it can also be eaten in other ways. A crispy ajwain paratha with your thick rajma masala with some mango achaar goes a long way to being an amazing combination.